Peel and finely chop the onion and saute in the oil over medium low heat for 5 minutes or until softened. Turn the heat up to medium high, add the curry paste and cook for 2 minutes. Add the squash, tomatoes, lentils and stock, stir well and bring to simmer; turn heat back to low.

Cover and cook for 20 minutes until the squash is tender and the tomatoes have broken down. Stir through the spinach and cook until it has just wilted. Leave for a couple of minutes to wilt. Season to taste.

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